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A classical blend inspired by the wines that came from the Simonberg in the middle of the previous century. Made from a blend of: 39% cabernet sauvignon, 36% cabernet franc, 13% cinsault, 10% merlot, 1% petit verdot and 1% malbec. Classical Bordeaux varieties mixed with cinsault, as was the norm in the more than 50 years ago. All the varieties besides the cinsault are de-stemmed and fermented on the skins for 2-3 weeks before pressing and ageing in small French oak barrels for 18 months, 20% new.
Dark berries, wild strawberries, violets and herbs fill the glass. The palate is rich and textured with fine grained tannins and a bright piercing freshness delivered by the unwooded cinsault component. The finish is dark and broody with concentration and lingering aftertaste. Ready to enjoy now but will continue to develop well over the next decade.
Pairs great with roast lamb or slow cooked oxtail!
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|Full Bodied Red
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